Gaziantep Lahmacun Product Description and Distinctive Features: Antep Lahmacun, also known as Gaziantep Lahmacun, is a type of flatbread topped with a mixture of minced lamb meat prepared with a special tool called "zırh," along with parsley, garlic, tomatoes, and various spices. The prepared filling is then spread over the rolled-out dough and baked in stone ovens to create the lahmacun. In the case of Antep Lahmacun or Gaziantep Lahmacun, the minced lamb meat is obtained by grinding it with the "zırh." The filling includes garlic, parsley, fresh peppers, tomatoes, salt, black pepper, and red pepper flakes. It is baked in specially prepared stone ovens and does not contain onions. Antep Lahmacun or Gaziantep Lahmacun contains 20-24% fat and consists of 35-40% lamb meat. Ideally, the meat used is from the back and rib of a 12-14-month-old male lamb. The history of Antep Lahmacun or Gaziantep Lahmacun dates back to ancient times. In the 17th century, it was mentioned as "lahm-ı acinli börek" in the travelogue written by Evliya Çelebi. It holds a significant place in the culinary culture within the geographical boundaries and is often served during special occasions, ceremonies, and funerals. There is a unique production method specific to the geographical region, creating a strong association between the dish and its origin. Production Method: The meat used in Antep Lahmacun or Gaziantep Lahmacun is tender and has a fat content of 20-24%. The preferred meat comes from a 12-14-month-old male lamb, specifically using the back and rib portions. After slaughtering the lamb, the carcasses are rested for 1-2 days. The sinewy parts of lamb meat are separated, and the meat is cut into pieces approximately 8-10 cm in size. The cutting process, known as "zırh," is carefully done using a knife called zırh, without the use of a meat grinder. The lamb meat is dense, and it retains its characteristics during the zırh process. Approximately 15-16 g of salt is added for every 1 kg of lamb meat during the zırh process to ensure the meat is broken down without being crushed. Special-purpose wheat flour (with a moisture content of no more than 14.5%, protein content in dry matter of at least 7%, and acidity value in dry matter not exceeding 0.07 in terms of sulfuric acid) is used to obtain a smooth and even dough for Antep Lahmacun or Gaziantep Lahmacun. The flour should be stored in a warehouse for 10-15 days after production. The flour is sifted, placed in a kneading bowl, and, for every 1 kg of flour, 100-125 g of food-grade water is added to obtain a homogeneous dough. Then, 1-1.5 g of yeast and 1-2 g of salt per 100 kg of dough are added, kneaded thoroughly, and left to ferment for 30 minutes. After fermentation, the dough is allowed to rest for 10-15 minutes and then divided into 100 g portions. Preparation of Filling The filling for Antep Lahmacun or Gaziantep Lahmacun is prepared using lamb meat, parsley, tomatoes, garlic, and peppers. All the components are chopped to the size of the minced lamb obtained with zırh, and they are mixed. Preparation of Antep Lahmacun or Gaziantep Lahmacun One piece of lahmacun dough is obtained from two pieces of 100 g dough portions. The dough pieces for making lahmacun are placed on a counter sprinkled with flour to prevent sticking and rolled out with a flat rolling pin or a rolling pin to a thickness not exceeding 3 mm. Care is taken to ensure that the dough is rolled out without tearing, with a smooth and homogeneous surface. The filling is evenly spread over the rolled-out dough. For a lahmacun dough weighing 50-55 g, 90-100 g of filling is added. Cooking of Antep Lahmacun or Gaziantep Lahmacun: The lahmacuns, covered with filling, are placed in stone ovens at a temperature of 300-350 ℃ using a peel and baked for 3-4 minutes. Stone ovens integrated with natural gas can also be used instead of traditional stone ovens. During the cooking process, the lahmacuns are monitored to ensure even baking of the dough surface. If the product is intended for long-term storage, it can be packaged in plastic vacuum or under modified atmosphere conditions and stored at -18 ℃ for up to 3 months. The base of the stone ovens used for baking is semi-circular, typically resembling a quarter sphere in shape. From the bottom to the top, the layers on the oven base include red clay, insulation material (lime, iron powder, isocam), salt, glass powder, and black stone. In the spherical part of the stone oven, you find red clay, stone, salt, brick, and concrete. Shape and Dimensions of Antep Lahmacun or Gaziantep Lahmacun: - Short edge length: 20-22 cm (+/- 5%) - Long edge length: 34-36 cm (+/- 5%) - Thickness of lahmacun dough: Up to 3 mm. The lahmacuns are placed into the oven through an entrance, which is 1 meter wide and 70-75 cm high. There is a chimney at the back of the oven for smoke exhaust. Additionally, bellows are present in wood-fired ovens to facilitate air entry.